100 g/4 oz golden (light corn) syrup
75 ml/5 tbsp milk
Soak the apricots in hot water for 1
hour, then drain and chop. Mix together the flour, apricots, almonds
and sugar. Melt the butter or margarine and syrup. Add to the dry
ingredients with the egg and milk. Spoon into a greased and lined 900
g/2 lb loaf tin (pan) and bake in a preheated oven at 180°C/350°F/gas
mark 4 for 1 hour until golden brown and firm to the touch.